Caramel Banana Bread
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp For the banana bread
- 7-10 Tbsp Fat and flour
- 150 g Pecans (alternatively walnuts)
- 2 superripe bananas
- 1 (approx. 200 g; e.g. Elstar) Apples
- 3 Eggs (Gr. M)
- 100 g Sugar
- 7-10 Tbsp Salt
- 250 g Flour
- 1⁄2 Tsp Cinnamon powder
- 2 TEASPOONS Baking Powder
- 80 ml Sunflower oil
- 50 ml Buttermilk
- 1 (approx. 30 cm long; approx. 2 l capacity) Box mould
- 7-10 Tbsp For the topping
- 150 g Sugar
- 150 g Fresh cream
- 1 Banana
Directions
- 1
Grease the box mould and dust with flour. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Coarsely chop the nuts. Peel and chop bananas and mash them in a bowl with a fork.
- 2
Wash and peel the apple and cut it into slices from the core. Finely dice the slices.
- 3
Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer for approx. 5 minutes until thick and creamy. Mix the flour, cinnamon and baking powder in another bowl beforehand. Then quickly stir into the egg mixture.
- 4
Alternately stir in oil and buttermilk. Fold nuts, banana puree and apple cubes into the dough.
- 5
Fill the dough into the box form, smooth it down with a dough scraper or wooden spoon. Bake in a hot oven for 40-50 minutes. Take the cake out of the oven and let it rest in the tin for about 10 minutes. Then remove the banana bread from the edge of the tin with a dinner knife and carefully turn out of the tin.
- 6
Is the cake still stuck? A gentle tap will loosen it better.
- 7
For the topping, put sugar in a pot and caramelise over medium heat until golden brown. When is the right time to start stirring? When the sugar has completely liquefied (see page 130).
- 8
Stir in crème fraiche (caution, it may splash!). Stir until the caramel is really creamy. Take it off the stove. Peel the banana, cut it into approx. 0.5 cm thin slices and spread the caramel cream on the banana bread.
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